Châteauneuf-du-Pape
La Papesse is a made from a very specific selection of grapes grown in the Châteauneuf du Pape collection vineyards (very old vines, often co-planted).
They are then sorted to ensure optimum consistency.
A part of the volume is aged in Vinarium®.
notes
94/100 – PARKER
“The full-bodied, voluminous 2016 Chateauneuf du Pape Arcane La Papesse shows a surprising degree of elegance for such a big wine. Remarkably dark and youthful in appearance, it gives up hints of leather, cedar and dried spices, all set against a backdrop of black cherries and plums. The tannins are fine and silky on the mid-palate, fading gently into soft dustiness on the lingering finish. Impressive, with at least a decade of aging potential still ahead of it.”
95/100 – JEB DUNNUCK
“The 2016 Châteauneuf Du Pape La Papesse is brilliant stuff, and just about jumps out of the glass with its bouquet of both red and blue fruits, lavender, herbes de Provence, and ground pepper. A wine that just about screams “Provence” with its complex, satisfying aromatics, it hits the palate with full-bodied richness, a layered, incredibly elegant mouthfeel, fine-grained tannins, and a great finish. It’s powerful yet shines more for its polish, elegance, and complexity, and is a complete, nuanced Châteauneuf du Pape that will continue drinking fabulously well over the coming 15-20 years. This is 100% Grenache that was aged in one-third each of truncated vats, concrete tanks, and stainless steel, with a small portion in 200-liter barrels.”
95/100 – BETTANE ET DESSEAUVE
Terroir
Grown predominantly in the coolest terroirs situated in the north of the appellation. The soils are composed of rolled pebbles interspersed with clay.
This soil composition offers excellent drainage properties and helps to regulate warmth in the soils during hot weather.
Vinification and ageing
Vinification
Once the berries have been picked, they are sorted to ensure their homogeneity. The juices were separated into different containers prior to vinification : conical truncated vats, concrete vats and stainless steel vats, around 1/3 of each.
After the malolactic fermentation in early November 2016, the wine was divided into different containers again ready for ageing (amphora, barrels, concrete vats, demi-muids and stainless steel).
Ageing
A proportion of the wine (around 20%) was aged in the same way as the Arcane Le Pape using the Vinarium® technique : wines were transferred into small 200L barrels which were themselves immersed in wine.
This process took place over several years from 2017 to 2020.
Food and wine pairing
Mushroom and saffron risotto – Tofu satay skewers – Jerusalem artichoke with truffle brie and honey – Vegan terrine of chanterelle mushrooms, hazelnuts and chestnuts with gingerbread
- Aging potential 15 to 20 years
- Service 15/17°C
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